Easy Banana Pudding Parfaits Recipe 445

BANANA PUDDING PARFAITS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Whisk in sour cream and vanilla. Fold in three-fourths of the whipped topping. , Set aside eight vanilla wafers. Place one wafer into each of eight parfait glasses; top with a third of the banana slices and pudding mixture. Repeat layers twice. Top with remaining whipped topping. Refrigerate for at least 1 hour. Garnish with reserved vanilla wafers.

BANANA PUDDING PARFAITS

Steps:

• In a medium saucepan, whisk the sugar, cornstarch, salt, and egg yolks. Whisk in the milk and bring to simmer, stirring frequently, over medium heat (it will take 5 to 8 minutes). When the mixture starts to bubble, turn the heat down to low and continue cooking, whisking constantly, for 1 to 2 minutes until the mixture thickens. Remove the pan from the heat and immediately whisk in the butter, vanilla and rum. Transfer the mixture to a bowl and place a piece of plastic wrap directly over the pudding to prevent a film from forming. Chill in the refrigerator until cool, a few hours. (To hurry it up, you can place the bowl in an ice bath and whisk occasionally until cold.)
• Once the pudding is cold, place the heavy cream in a medium mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add the confectioners' sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you've gone too far. Use a rubber spatula to fold the whipped cream into the cold pudding.
• Spoon a large dollop of the pudding mixture into the bottom of each parfait glass. Top with one layer of cookie pieces and one layer of sliced bananas. Repeat once and top with a final layer of pudding. Crumble some of the cookie pieces and sprinkle over top. Refrigerate for at least 3 hours or up to 12 hours.
• *Do not slice the bananas until you are ready to assemble the parfaits.

EASY BANANA PUDDING PARFAITS

Steps:

• Crush 10 wafers to form coarse crumbs; place 1/4 of the crumbs in each of 2 parfait glasses. Top each with 1 Tbsp. COOL WHIP, 2 banana slices and half of 1 pudding snack. Repeat layers of crumbs, bananas and pudding.
• Refrigerate 15 min. Meanwhile, wrap remaining banana slices tightly in plastic wrap; refrigerate until ready to use.
• Top parfaits with remaining COOL WHIP, wafers and banana slices just before serving.

EASY BANANA PUDDING PARFAITS RECIPE - (4.4/5)

Steps:

• Crush 10 wafers to form coarse crumbs; place 1/4 of the crumbs in each of 2 parfait glasses. Top each with 1 tablespoon COOL WHIP, 2 banana slices and half of 1 pudding snack. Repeat layers of crumbs, bananas and pudding. Refrigerate 15 minutes. Meanwhile, wrap reserved banana slices tightly in plastic wrap; refrigerate until ready to use. Top parfaits with remaining COOL WHIP, wafers and banana slices just before serving.

BANANA PUDDING PARFAITS

Steps:

• Mix sugar and flour in a saucepan. Separate eggs. Reserve whites for meringue. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Bring to a boil over medium heat, stirring constantly. Cook for 3 to 4 minutes, until very thick. Remove thickened custard from heat, add butter and allow to melt. Cool. Add vanilla flavoring.
• Divide half of the crushed wafers between 4 (8-ounce) glasses or goblets. Top each with 5 to 6 slices banana. Pour half of the cooled custard evenly into each glass over the bananas. Repeat each layer with the remaining ingredients. Refrigerate until ready to serve.
• To make the meringue: whisk together the reserved egg whites and sugar in a large heatproof bowl. Set the bowl over a saucepan of gently simmering water and whisk constantly until the sugar is dissolved and whites are very hot to the touch. Transfer the mixture to the bowl of a standing mixer. Whip the whites until stiff, glossy peaks form and the meringue is cool. Add the vanilla and mix well. Spoon the meringue or pipe with a piping bag over the pudding in each glass.
• Using a hand-held blowtorch, brown the meringue until golden. Serve immediately.

FLUFFY BANANA PUDDING PARFAITS

Steps:

• Coarsely crush 30 of the wafers; set aside.
• Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping.
• Place about 1 Tbsp. of the crushed wafers and 2 to 3 banana slices in each of 10 dessert dishes; top with 1/4 cup of the pudding mixture. Repeat layers. Top with remaining wafers. Refrigerate at least 1 hour or until ready to serve.

QUICK AND EASY BANANA PUDDING

Steps:

• In a medium bowl combine pudding mix, milk and vanilla. With electric mixer, beat 1-2 minutes or until thickened.
• Add 1 cup whipped topping.
• In a 1 1/2 quart round dish layer half of wafers, bananas and pudding.
• Drizzle with topping.
• Repeat layers, ending with pudding.
• Top with remaining 1/2 cup of whipped topping.
• Sprinkle with 3 crushed cookies, if desired.